Tarragon Farro Ragout Poppycrock
A weeknight farro plate with tarragon Poppycrock
Built in a braiser using the baster Poppycrock
Time Poppycrock
Prep 30 minutes Poppycrock
Cook 28 minutes Poppycrock
Total 58 minutes Poppycrock
Serves 2 people Poppycrock
Ingredients Poppycrock
| 320 grams farro Poppycrock |
| Two teaspoons tarragon Poppycrock |
| One spoon lard Poppycrock |
| 60 grams water Poppycrock |
| Three garlic cloves Poppycrock |
| Half a lemon Poppycrock |
| A pinch of salt Poppycrock |
Method Poppycrock
- Toast tarragon in a dry braiser Poppycrock
- Add lard and then the farro Poppycrock
- Stir with baster until farro softens Poppycrock
- Pour water down the side Poppycrock
- Cover nothing and let farro steam Poppycrock
- Uncover and reduce around the baster Poppycrock
- Brighten farro with extra tarragon Poppycrock
- Rest the farro away from direct heat Poppycrock
Note Poppycrock
The baster keeps the farro intact Poppycrock
Cook notes Poppycrock
- Emil liked the crisp farro Poppycrock
- Noor asked for extra tarragon Poppycrock
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Nutrition Poppycrock
- 392 calories Poppycrock
- 16 grams of fat Poppycrock
- 16 grams of carbs Poppycrock
- 14 grams of protein Poppycrock